How to Grill Mouthwatering Chicken Skewers on a Gas Grill – Ultimate Guide

Are you craving juicy, flavorful chicken skewers but not sure how to nail them on your gas grill? You’re not alone! Many backyard chefs struggle with getting that perfect balance of tender, well-cooked chicken with just the right amount of char. I’ve spent years perfecting my chicken skewer technique, and I’m excited to share everything I’ve learned with you.

People love chicken skewers, which are also called kabobs or kebabs. They’re also pretty easy to make once you know the basics. These tips will help you grill chicken skewers that everyone will want more of, whether you’re making them for a barbecue on the weekend or a quick dinner during the week.

Key Takeaways

• Marinate chicken for at least 30 minutes (up to 24 hours) for maximum flavor and tenderness
• Cut chicken into uniform 1-1.5 inch pieces for even cooking
• Preheat your gas grill to medium-high heat (400°F-450°F) for 10-15 minutes
• Grill chicken skewers for 10-15 minutes total, turning every 3-4 minutes
• Check doneness with a meat thermometer (165°F) or look for clear juices and golden-brown exterior

Choosing the Right Chicken for Your Skewers

Picking the right cut of meat is the first step to making great chicken skewers. Here are your best options:

Best Cuts for Chicken Skewers

• Chicken Breast: Lean and cooks quickly. Great choice if you prefer white meat, but watch carefully to avoid overcooking.
• Chicken Thighs: My personal favorite! Juicier and more forgiving if you cook them a little longer. They stay tender even if slightly overcooked.
• Chicken Tenders: Already uniform in shape, these cook quickly and are excellent for skewers.

You should cut your chicken into even pieces, about 1 to 1 inch thick, no matter what cut you choose. 5 inches is ideal. So that everything cooks at the same rate, all the pieces are done at the same time.

Marinating Your Chicken – The Secret to Amazing Flavor

Marinating isn’t just about flavor – it also helps tenderize the chicken and keeps it moist during grilling Here are some winning marinades I’ve tested

Popular Chicken Skewer Marinades

1. Lemon Garlic Marinade: Combine lemon juice, minced garlic, olive oil, salt, and pepper for a zesty Mediterranean flavor.
2. Tandoori Marinade: Mix yogurt, tandoori spice blend, garlic, and ginger for an Indian-inspired taste.
3. Honey Soy Marinade: Blend soy sauce, honey, ginger, and garlic for a sweet and savory Asian profile.

For best results, marinate your chicken for at least 30 minutes, but longer (up to 24 hours) provides more flavor penetration. I usually prep mine the night before for maximum flavor impact.

Preparing Your Gas Grill

Proper grill preparation is often overlooked but makes a huge difference in your results.

Cleaning and Preheating

1. Clean the Grill Grates: Use a grill brush to scrub away any residue from previous cooking. This prevents sticking and off-flavors.
2. Preheat Properly: Turn on your gas grill and set to medium-high heat (400°F to 450°F).
3. Allow Sufficient Preheating Time: Give your grill 10-15 minutes to reach full temperature before cooking.

A properly preheated grill sears the chicken quickly, locking in juices and creating those beautiful grill marks we all love.

Skewering Your Chicken

The way you assemble your skewers affects both cooking and presentation.

Skewering Tips

• Metal vs. Wooden Skewers: Metal skewers conduct heat and help cook from the inside. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
• Spacing Matters: Leave small gaps between chicken pieces to ensure heat circulates around each piece.
• Mixed or Separate: You can mix chicken with vegetables on skewers, but be aware that veggies and chicken cook at different rates. For perfectly cooked chicken, I often make separate skewers for meat and vegetables.

Veggie Options for Skewers

If you’re adding vegetables, these work particularly well with chicken:

• Bell peppers (red, yellow, orange)
• Red onions
• Zucchini
• Cherry tomatoes
• Mushrooms

Grilling Your Chicken Skewers to Perfection

Now for the main event – actual grilling!

Step-by-Step Grilling Process

1. Drain Excess Marinade: Remove chicken from marinade and let excess drip off. Too much marinade can cause flare-ups.
2. Oil the Grates: Lightly oil the grill grates to prevent sticking. I use tongs holding an oil-soaked paper towel.
3. Place on Grill: Arrange skewers on the preheated grill, leaving space between them.
4. Initial Sear: Let the skewers cook undisturbed for 3-4 minutes to get good grill marks.
5. Turn Regularly: Rotate skewers every 3-4 minutes for even cooking on all sides.
6. Total Cooking Time: Grill for approximately 10-15 minutes total, depending on chicken piece size.

Checking for Doneness

Nothing ruins chicken skewers faster than under or overcooking. Here’s how to get it right:

• Use a Meat Thermometer: The most reliable method. Chicken is safe when it reaches 165°F internal temperature.
• Visual Cues: Look for a golden-brown exterior with light char marks.
• Clear Juices Test: Pierce the chicken with a fork – the juices should run clear, not pink.

Tips for Perfectly Cooked Chicken Skewers

After grilling dozens (maybe hundreds?) of chicken skewers, I’ve learned some important lessons – sometimes the hard way!

Common Mistakes to Avoid

1. Uneven Chicken Pieces: Different-sized pieces cook at different rates, leading to some overcooked and some undercooked pieces.
2. Opening the Lid Too Often: Each peek drops the temperature by 25°F or more. Resist the temptation!
3. Skipping the Rest Period: Always let skewers rest for 3-5 minutes after grilling. This allows juices to redistribute and results in more tender chicken.
4. Overcrowding the Grill: Give your skewers space for even cooking and proper heat circulation.

Serving Suggestions

Make your chicken skewers into a complete meal with these complementary sides:

• Rice pilaf or couscous
• Greek salad
• Warm pita bread
• Tzatziki sauce or hummus for dipping
• Grilled vegetables

Recipe: Classic Teriyaki Chicken Skewers

Here’s one of my favorite recipes that always gets rave reviews:

Ingredients:

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/3 bottle teriyaki marinade
• 3 bell peppers (mix of red, yellow, orange), cut into 1-inch pieces
• 1 large red onion, cut into 3/4-inch pieces
• Teriyaki sauce for basting

Instructions:

1. Place chicken pieces in a ziplock bag with teriyaki marinade. Seal bag, pressing out air, then massage to coat pieces evenly. Refrigerate for 1-2 hours, turning occasionally.
2. Prepare vegetables by cutting into appropriate-sized pieces.
3. Preheat gas grill to medium heat for 10-15 minutes.
4. Drain chicken in a colander to remove excess marinade.
5. Thread chicken and vegetables onto skewers, alternating ingredients.
6. Spray skewers with non-stick cooking spray, then place on grill.
7. Grill for 2 minutes, spray again, turn, and grill for another 2 minutes.
8. For the next turns, baste with teriyaki sauce instead of spraying.
9. Continue grilling, turning every 2-3 minutes, until chicken reaches 165°F (about 8-9 minutes total).
10. Let rest for 3-5 minutes before serving.

Troubleshooting Common Issues

Even experienced grillers encounter problems sometimes. Here’s how to handle them:

Problem: Chicken is Dry

Solution: You likely overcooked it. Next time, use a meat thermometer and remove at exactly 165°F. Consider using chicken thighs which are more forgiving.

Problem: Chicken Sticks to Grill

Solution: Make sure to oil your grates before cooking and ensure the grill is properly preheated.

Problem: Uneven Cooking

Solution: Cut chicken into more uniform pieces and rotate skewers more frequently.

Problem: Flare-Ups

Solution: Drain excess marinade before grilling, especially if your marinade contains lots of oil or sugar.

Final Thoughts

Grilling chicken skewers on a gas grill doesn’t have to be complicated. With proper preparation, marinating, and attention to cooking time, you can create delicious skewers that are juicy and flavorful every time.

I gotta tell ya, there’s something so satisfying about pulling perfectly grilled chicken skewers off the grill. The sizzle, the smell, the anticipation of that first bite… it’s what makes grilling one of my favorite cooking methods.

Next time you fire up your gas grill, give these chicken skewers a try. With a little practice, you’ll be the skewer master of your neighborhood!

Frequently Asked Questions

Why do chicken skewers need to be cooked for about 10 to 15 minutes on a gas grill? Turn the skewers over every 3 to 4 minutes until the internal temperature reaches 165°F.

Can I make chicken skewers ahead of time?
Yes! You can marinate the chicken and prepare the skewers up to 24 hours in advance. Just keep them refrigerated until grilling time.

Should I close the lid when grilling chicken skewers?
Yes, keeping the lid closed helps maintain a consistent temperature and creates an oven-like environment for more even cooking.

Can I use frozen chicken for skewers?
It’s best to use fully thawed chicken for even cooking and better marinade absorption. Thaw completely in the refrigerator before marinating.

How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes (or overnight) before using. This helps prevent them from catching fire on the grill.

What’s your favorite chicken skewer recipe? I’d love to hear about your grilling adventures in the comments!